Do you have a good recipe for Puttanesca Sauce?

Question

Thanks for your time and recipes....

Answer 1

hi! i'm italian. i can halp you.

so... you need: black olives, tomatos souce, garlic, olive oil,white wine,salt,,chili and if you like some capers!

put in a frying pan olive oil and two cloves of garlic to fry light.

then 2 minuts put in the frying pan black olive (and some capers) and then put in the pan tomatos souce,salt, chili, and 1/3 of glass of white wine and mix all ingredients. in a pot boil some salt water and then put in the pasta. i suggest you to use spaghetti pasta or maccheroni like penne!

buon appetito!

Answer 2

Puttanesca or "w***e's" sauce is originally from Napoli - make it like this

3 tablespoons of olive oil

4 cloves of garlic, halved

4 anchovies

1 chopped red chilli - or more if you like it really hot.  You can use dried red chillies too but not powder.

1 large can crushed tomatoes or a large bottle of passata

as many black olives as you like chopped or whole, doesn't matter

2 T capers - if using salted, soak and rinse them, if they are in brine, rinse them really well

2 T chopped parsely

salt and pepper

heat the oil to medium then gently fry the garlic until golden then add the anchovies and mash it all up together with a wooden spoon into a paste.  add the chilli and cook that for a couple of minutes.  then put everything else in and simmer for 10-15 mins.  mix through cooked spaghetti.  don't add salt until you taste it because it could be too salty...

Answer 3

Want my grandma's??? She LOVED Puttanesca Sauce on her pasta....reminded her of Sicily.....

1/4 cup extra-virgin olive oil

4 large garlic cloves, thinly sliced

1/4 teaspoon red pepper flakes

3 anchovies, roughly chopped or mashed with a fork

1/4 cup capers

3/4 cup pitted Moroccan oil-cured black olives, roughly chopped

1/2 cup white wine

6 cups your favorite pasta sauce

Kosher salt and freshly ground black pepper

Chrisotpher

Answer 4

This is one I would like to try....

Spaghetti Puttanesca

4 medium garlic cloves, minced to paste or pressed through garlic

press (1 packed tablespoon)

1 tablespoon water

Salt

1 package (16 ounces) spaghetti

2 tablespoons olive oil

1 teaspoon red pepper flakes

4 teaspoons anchovies, minced (about 8 fillets)

1 can (28 ounces) diced tomatoes, drained, 1/2 cup juice reserved

3 tablespoons capers, rinsed

1/2 cup black olives (such as Gaeta, Alfonso or Kalamata), pitted and

chopped coarse (see note)

1/4 cup fresh parsley leaves, minced

Bring 4 quarts water to rolling boil in large Dutch oven or stockpot.

Meanwhile, mix garlic with 1 tablespoon water in small bowl; set

aside.

When water is boiling, add 1 tablespoon salt and pasta; stir to

separate pasta.

Immediately heat oil, garlic mixture, red pepper flakes and anchovies

in large skillet over medium heat; cook, stirring frequently, until

garlic is fragrant but not brown, 2 to 3 minutes. Stir in tomatoes

and simmer until slightly thickened, about 8 minutes.

Cook pasta until al dente. Drain, then return pasta to pot; add 1/4

cup reserved tomato juice (from canned tomatoes) and toss to combine.

Stir capers, olives and parsley into sauce. Pour sauce over pasta and

toss to combine, adding more tomato juice to moisten if necessary.

Adjust seasonings with salt; serve immediately.

Makes 4 servings.

Note: Minced olives produced a muddy sauce with purple spaghetti.

Coarsely chopped olives won't dye the pasta and taste better.